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Author Notes: My first exposure to how tasty brussels sprouts can be came long ago at the River Cafe, where they were sauteed with sesame seeds and served as as accompaniment to the main course. They were so good I don't even remember what the main course was. Years later, Larry Forgione told me it was his mother's recipe. Intended as a Thanksgiving side dish, it makes more sense to use the oven than to clutter up the stovetop with more pans. —Hugetracts
- 1 1/2 pounds brussels sprouts, bottoms trimmed, yellowed out leaves pulled off (halve large ones, leave small ones whole)
- 3 tablespoons olive oil
- Kosher salt, fresh ground pepper
- 3 tablespoons sesame seeds
- If not already in use, preheat oven to 375 degrees
- in a large bowl, toss brussels sprouts with olive oil
- Spread brussels sprouts on a cookie sheet and sprinkle with salt and pepper; roast for 20 minutes or until leaves begin to brown nicely
- Meanwhile, in a small pan, toast sesame seeds over medium heat until they turn light brown; set aside
- Remove brussels sprouts from oven and sprinkle with toasted seeds before serving
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
Made in Milwaukee
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